This year, I helped make several side dishes for our family Thanksgiving dinner and decided I would throw in a "Paleo-esque" dish to see if any noticed. After searching online, I stumbled upon The Primal Palate Thanksgiving recipes and decided to give the carrot souffle a try. It looked pretty tasty, and I figured it would at least be an experience. Let me preface this by saying that I happily cook with some milk and butter -- I do eat dairy, but I wanted to see what happened when I stepped outside my comfort zone and cooked with coconut.
I always hated coconut as a kid. There was nothing creepier to me than a cake covered in that horrible shredded coconut, and eating an Almond Joy was out of the question. So, I've been wary of coconut, although I'm learning as an adult that I think I have greater issues with the texture of shredded coconut rather than the taste of coconut itself. So, I went to Whole Foods and joined the rest of the holiday crowds to buy coconut flour and oil, and made the dish (along with butternut squash, mashed sweet potatoes, and cranberry sauce) for our celebratory meal.
The squash was technically paleo, but the sweet potatoes were made with organic milk and butter and the cranberry sauce with organic cane sugar. And out of all the dishes that were eaten, guess which one was gobbled up? The carrot souffle! I revealed my paleo secrets to my family, and I'm quite proud of my sneaky dish. It was delicious, and I highly recommend it for the holidays!
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